The following are
approximate storage times--if you keep meats
solidly frozen and store them at 0 F, they will
remain safe to eat well beyond the recommended
time. However, they may show a change in
quality.

Fridge time: 3 to 5
days- vacuum-packed products can have an
extended storage time (see instructions on
package for guidance).

Freezer time: If a
freezer stays at 0 F or lower, meats will keep
for several months.

Roasts- six to 12
months

Steaks and chops- four to
six months

Stew meats- three or four
months.

If purchased beef is wrapped
in transparent film, it can be refrigerated
without re-wrapping. It can also be frozen up
to 2 weeks without rewrapping. For longer
freezer storage and to prevent freezer burn,
repackage in heavy-duty aluminum foil, freezer
paper or plastic freezer bags, removing as much
air as possible.

Stir-fry: For best
flavor and texture, stir-fry beef until the
outside surface is seared. A thermometer can be
used to check the doneness of the largest piece
(Should register between 145 degrees F and 165
degrees F). Stir-frying proceeds very rapidly
so be careful not to overcook.

Note: Pregnant
women, children, elderly and immuno-compromised
individuals can be at an increased risk of
developing foodborne illnesses that can have
dire consequences. Additional care should be
taken for safe
handling.

The materials contained in this Web Site are
not intended as safety advice to any party but
as guidelines. the contents displayed and
linked to in no way represent advice by the
American Meat Institute. Please consult the
safe handling directions and labeling on meat
and poultry products for assurances. For more
information, please contact FSIS for details.